Serves 4


  • 4 (1-inch thick) slices of challah or brioche bread
  • 2/3 cup melted vanilla ice cream
  • 2 eggs
  • 4 Tbsp. plus 8 tsp. sugar, divided
  • 2 Tbsp. water
  • Nonstick spray

    Special equipment:
  • 3 1/2-inch round biscuit cutter
  • 4 ramekins, each 3 1/2 inches in diameter
  • Crème brûlée torch


    Using biscuit cutter, cut a circle out of each slice of bread. Discard scraps. Grease the ramekins with nonstick spray.

    In a medium bowl, whisk melted ice cream, eggs, 4 Tbsp. sugar and water. Place a round of bread inside each ramekin, and pour custard over each, dividing it among the 4 ramekins. Let the puddings sit for 30 minutes.

    Preheat oven to 350° F.

    Bake the puddings for 25 to 35 minutes, until custard is set and lightly golden on top. Let cool.

    Sprinkle 2 teaspoons of sugar over each ramekin and caramelize with the torch. Serve with a fork and knife.

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